Raw Milk - Friend or Foe?

The Introduction:

When we were at the Portland Farmer’s Market, we tried samples at one booth selling fresh milk that had been pasteurized at an extremely low temperature, as opposed to the super high temperature pasteurization that kills everything good (such as good bacteria) and bad in the milk. This "raw" milk is also not homogenized (or whipped until the milk molecules become uniformly and evenly spaced).

Because it has not been processed heavily like most grocery store milk, it can usually be processed better by those who are lactose intolerant. The raw milk arrives in grocery stores within a few days of coming out of the cows, as opposed to high temperature pasteurized, homogenized milk, which may not reach store shelves for up to a month. (The processing increases its shelf life.) I found the taste of raw milk fresher and cleaner than processed milk, as well as easier to digest.

The Opposition:

I was impressed with the flavor and health benefits of this milk and soon looked for raw milk at my local grocery store. I found some, produced by Organic Pastures. I no sooner had picked up a bottle and began reading the label than a middle-aged overweight guy walking by exclaimed, "They sell raw milk here?! That’s dangerous!" He told me that he used to work for Crystal, which he claimed was "one of the cleanest dairies in the country, and it was still filthy!" 

I don’t doubt the truth of his statement. I would not think of trusting raw meat or dairy from a CAFO (confined animal farming operation). However, I think there’s a great deal of difference between cattle that are trapped in their own filth 24/7 and cows that are pastured on organic fields. My mom grew up on a dairy drinking raw milk, as people have done for centuries in the past. I think the problem may be more the poor treatment of animals in most farming institutions than the inherent danger of the substance itself.

The Result:

I used the raw milk to make homemade cheese (more on that interesting process later!). So far, so good. I’m not dead yet. The quality of this product is certainly superior, although so is the cost. I might just be on the way to becoming a raw milk proponent. For more information and to judge for yourself, see www.rawmilk.com.

Making Your Own Greek Yogurt

Greek yogurt is commonly used in Indian and Mediterranean cuisines. Thick and creamy, cool and refreshing, it is wonderful as a snack with fresh fruit and honey. However, the cost is generally higher than regular yogurt. Never fear, home cooks! You can use regular plain yogurt to make your own Greek-style yogurt. Just follow these steps!

Start with a colander, preferably one with smaller holes such as this mesh one.

Next, line the colander with clean cheesecloth, a dish towel (make sure there's no funny scent from detergents first), or even strong, durable paper towels.
Get your plain (cheap) yogurt ready (I used a low-fat organic brand).

Place the colander over a slightly larger bowl, so that the colander sits suspended over the top of the bowl. The bowl will be catching the liquid as it drips out of the yogurt. Use a spoon to transfer the desired amount of yogurt into the colander. Return to the refrigerator and let the yogurt drain until the yogurt has reached the consistency you want it to be.

For this amount of yogurt, I let it drain for roughly 24 hours. Here is what the yogurt looks like after I take it back out of the refrigerator - it's much thicker. Next, remove the colander and place it over paper towels (in case of dripping).

The bowl will have some semi-clear yellowish liquid (whey) in the bottom of it. You can discard it, unless you know a clever use for whey. As for me, Little Miss Muffet is the only one I know of who eats the stuff, so I toss mine.

Finally, spoon your yogurt out of the cheesecloth/dish towel/whatever and into a bowl. It's going to be silky smooth and thick and perfect! Voila, your Greek-style yogurt!

Happy yogurt making!